Directions

2Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

3Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.

Expert Tips

Dough ahead! Keep a stash of these cookie tarts in the freezer just waiting to be thawed, frosted and enjoyed!

We use apple jelly because of its light, golden color, but you could also try apricot and peach.